Description
Strawberry Cheesecake Cookies combine a luscious cream cheese center with sweet strawberry jam swirls, wrapped in a tender, buttery cookie dough. These delightful treats offer a perfect balance of creamy cheesecake, fresh fruity jam, and classic cookie flavors, baked to golden perfection for a deliciously satisfying dessert or snack.
Ingredients
Scale
Cheesecake Center
- 6 oz (170g) cream cheese, cold
- 3 tbsp (38g) granulated sugar
- ½ tsp vanilla extract
Strawberry Jam
- 12 oz (340g) fresh strawberries, diced
- ¼ cup (50g) granulated sugar
Cookie Dough
- 2¾ cups (344g) all-purpose flour, spooned and leveled
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200g) granulated sugar
- 1 cup (227g) unsalted butter, very softened
- 1 egg, room temperature
- 2 tsp vanilla extract
- ¼ cup (50g) granulated sugar, for rolling
Instructions
- Prepare Cheesecake Centers: Mix the cold cream cheese, 3 tablespoons granulated sugar, and ½ teaspoon vanilla extract together until the mixture is fluffy. Scoop into 18 equal discs, flatten them slightly, and freeze until solid to ensure they hold shape during baking.
- Make Strawberry Jam: Cook the diced strawberries with ¼ cup granulated sugar over medium heat, smashing the fruit halfway through, until the mixture thickens to a jam-like consistency, about 10 minutes. Allow it to cool completely before use.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: Using a mixer, cream the softened unsalted butter and 1 cup granulated sugar until the mixture is light and fluffy to create a tender cookie texture.
- Add Egg and Vanilla: Beat in the room-temperature egg and 2 teaspoons vanilla extract until the mixture is pale and fluffy, which helps incorporate air for a better rise.
- Combine Dry and Wet Ingredients: Gradually mix in the dry ingredients just until combined to avoid overworking the dough and maintaining cookie tenderness.
- Layer Dough and Jam: Press ¼ of the dough flat in the mixing bowl or on a sheet, top with ¼ of the chilled strawberry jam, and repeat this layering process to create four dough and jam layers. Gently fold the mixture to achieve beautiful strawberry jam ribbons without overmixing.
- Assemble Cookies: Divide the dough into 18 equal portions. Flatten each portion, place one frozen cheesecake disc in the center, and wrap the dough completely around it to seal the cheesecake inside.
- Shape and Sugar-Coat: Shape each assembled cookie into thick discs, roll them in the ¼ cup granulated sugar to add a sweet, crunchy exterior, and place them on parchment-lined baking sheets spaced apart.
- Bake Cookies: Bake the cookies in a preheated oven at 350°F (175°C) for 11–12 minutes until the edges are lightly golden. Let them cool on the baking sheet for 10 minutes to firm up before transferring to a wire rack.
- Cool Completely: Allow the cookies to cool entirely so the cheesecake centers fully set and the cookies hold their shape. Enjoy the rich combination of strawberry, cheesecake, and buttery cookie flavors in every bite.
Notes
- Freezing the cheesecake discs before assembling helps prevent the centers from melting and oozing out during baking.
- The strawberry jam can be made ahead and refrigerated to save time on baking day.
- Handle the dough gently during folding to preserve the jam swirls for a visually appealing cookie.
- Cookies can be stored in an airtight container for up to 3 days at room temperature or refrigerated for longer freshness.
- For best results, use fresh, ripe strawberries to maximize flavor in the jam.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry cheesecake cookies, cream cheese cookies, strawberry jam cookies, creamy cheesecake cookies, dessert cookies
